Chef Roger Liang

Chef Liang brings over two decades of culinary mastery to the forefront, having honed his skills in prestigious kitchens from Southern California to Hawaii and the San Francisco Bay Area. Renowned for his innovative approach, Roger’s dishes highlight sustainable, local ingredients, delivering vibrant flavors that captivate the palate. Fluent in three languages, Roger’s diverse background enriches his culinary creations.

Born in Pakistan and raised in California, Roger grew up in a family where food was a central passion. Initially drawn to a career in teaching, he studied history and wrote a compelling senior thesis on the cultural narratives found in cookbooks. This unique perspective led him to pivot towards a culinary path, culminating in his education at the California Culinary Academy in San Francisco.

Roger's professional journey includes eight formative years working alongside James Beard Award-winning chef Roy Yamauchi, specializing in Hawaiian-Fusion cuisine. His expertise and leadership earned him the role of Executive Chef at the Sheraton Kauai Resort and later, Regional Chef for The Bay Club Company, where he was responsible for the culinary vision of all Bay area properties. Recently, Roger was the Executive Chef at the Silicon Valley Capital Club.